GottMitUns Posted July 22, 2015 Share Posted July 22, 2015 Thanks Frosty! I had a tool that didn't want to come apart at a 2-7/8 NUE thread (2-1/2" tapered pipe thread) I had a fork lift pulling on a 36" pipe wrench yesterday with no effect other than to flex the vice its in. I rigged up a 1" Tee burner this morning and fired it up for 5 Minutes, then broke the connection with a 36 by hand with very little effort. Normally we would have used a rose bud on a oxy/Acc torch but this was a lot easier to deal with. The shop guys say I cant have my burner backI rolled the tool a 1/4 turn about every minute and it got to dull red in about 5 minutes. IMG_1857.MOV Thanks guys. Russell Quote Link to comment Share on other sites More sharing options...
jacob's hammer Posted July 22, 2015 Share Posted July 22, 2015 that's good idea.I am working now to get t-burner to work similar to banjo burner on a turkey fryer for boiling wort...making beer. Will post up pics when completed. Quote Link to comment Share on other sites More sharing options...
LastRonin Posted July 22, 2015 Share Posted July 22, 2015 I basically did the same with a 3/4" t-burner to straighten the leg of my 4" post vise a little while back. It had a 90 degree bend in it when I bought it. Quote Link to comment Share on other sites More sharing options...
Frosty Posted July 22, 2015 Share Posted July 22, 2015 Jacob: You'll do MUCH better using a commercial burner in your turkey frier, honestly they have the design dialed in.Using naturally aspirated burners as open air torches is the best reason to put a flare on the end. Ron Reil spent quite a bit of time working the flare out for just that reason.Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
jacob's hammer Posted July 23, 2015 Share Posted July 23, 2015 thanks Frosty, i will probably just keep using normal turkey fryer. It slow but still does what I need.I was thinking and collecting parts for using t-burner with a large metal funnel like a flare/flame containment w/hles drilled around top edge. then put little grill on top to hold my boiling kettle. I can't help but wonder how fast my 7gallon kettle would reach boiling point. oh well, i'll just keep it as a thought, I've probably overlooked something critical anyhow. Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted July 23, 2015 Share Posted July 23, 2015 Like melting a hole in the pot? Lol, make sure its far away from the pot! Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted July 23, 2015 Share Posted July 23, 2015 I'd be more worried about burning the wort on the sides/bottom of the pot. There are reasons stoves heat slowly! Quote Link to comment Share on other sites More sharing options...
ianinsa Posted July 23, 2015 Share Posted July 23, 2015 I'd be more worried about burning the wort on the sides/bottom of the pot. There are reasons stoves heat slowly!Cajun beer? Quote Link to comment Share on other sites More sharing options...
ianinsa Posted July 23, 2015 Share Posted July 23, 2015 I'd be more worried about burning the wort on the sides/bottom of the pot. There are reasons stoves heat slowly!Cajun beer? Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted July 23, 2015 Share Posted July 23, 2015 To misquote Sulla in "Raiders of the Lost Ark" "Cajun Beer! Very deadly...you go first..." and please make a note to forget to remember to inform me of the results... Quote Link to comment Share on other sites More sharing options...
ianinsa Posted July 23, 2015 Share Posted July 23, 2015 Quote Link to comment Share on other sites More sharing options...
ianinsa Posted July 23, 2015 Share Posted July 23, 2015 (edited) For some reason I'm getting double posts sorry Edited July 23, 2015 by ianinsa Quote Link to comment Share on other sites More sharing options...
Quarry Dog Posted July 23, 2015 Share Posted July 23, 2015 Would Ballast Point - Jabañero Sculpin IPA count as Cajun, even if it is from here in San Diego, CA. It is so hot that you need a beer in the other hand just to cool you down, although ice cream would probably work too. What Ice cream flavor goes good with beer though? Quote Link to comment Share on other sites More sharing options...
WayneCoeArtistBlacksmith Posted July 24, 2015 Share Posted July 24, 2015 I saw on one of the morning shows that some specialty ice cream shop was making bacon flavored ice cream. That would probably be good with your beer. Quote Link to comment Share on other sites More sharing options...
Alan Evans Posted July 24, 2015 Share Posted July 24, 2015 In the days before designer dairy ice cream, a local bacon, sausage and pork pie factory owner came up with a way of turning pig fat into a white frozen confection. He managed to popularise it by sending out lads on pedal tricycles with a cold box between the front wheels. Emblazoned across the front of the box was "Stop me and buy one!" His other bright marketing idea was to offer every petrol station and newsagent a free stocked freezer full of the stuff. No outlay just share the profits…brilliant marketing. Walls ice cream was the only thing on general sale over here throughout the fifties and seventies. Mr. Whippy vans appeared in the late sixties.Alan Quote Link to comment Share on other sites More sharing options...
LastRonin Posted July 24, 2015 Share Posted July 24, 2015 Would Ballast Point - Jabañero Sculpin IPA count as Cajun, even if it is from here in San Diego, CA. It is so hot that you need a beer in the other hand just to cool you down, although ice cream would probably work too. What Ice cream flavor goes good with beer though?Salted peanut? Quote Link to comment Share on other sites More sharing options...
Quarry Dog Posted July 24, 2015 Share Posted July 24, 2015 Hmm...beer nut? Maybe I need to learn how to make the stuff and see about partnering up with these guys. Ice cream and bottle openers... Quote Link to comment Share on other sites More sharing options...
Frosty Posted July 25, 2015 Share Posted July 25, 2015 Pizza, Hot wing, or BBQ sauce ice cream.Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
mage2 Posted July 27, 2015 Share Posted July 27, 2015 Not to hijack a thread. but what is the largest size T-Burner that has worked? Quote Link to comment Share on other sites More sharing options...
GottMitUns Posted July 27, 2015 Author Share Posted July 27, 2015 The one in the video is made of 1" pipe. I do not know how big frosty has taken these.Where are you at in Texas. RWD Quote Link to comment Share on other sites More sharing options...
Frosty Posted July 27, 2015 Share Posted July 27, 2015 1" is the largest I've made but I know of a couple casters who have bumped them to 1 1/4".Frosty The Lucky Quote Link to comment Share on other sites More sharing options...
mage2 Posted July 28, 2015 Share Posted July 28, 2015 GotMitUnsI am just south of austin. 1.25 pipe interesting will have to look into that. I have some AL i need to make molten. Quote Link to comment Share on other sites More sharing options...
Frosty Posted July 28, 2015 Share Posted July 28, 2015 GotMitUnsI am just south of austin. 1.25 pipe interesting will have to look into that. I have some AL i need to make molten. WAY too much unless you're melting BIG batches. An old friend used a 1 1/4" NA propane burner to do 40lb.+ iron melts. Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
Dogsoldat Posted July 28, 2015 Share Posted July 28, 2015 Don't suppose you have any pictures kicking around of his setup for doing those iron melts Frosty? Kinda curious to see how it might be done. Quote Link to comment Share on other sites More sharing options...
Charles R. Stevens Posted July 28, 2015 Share Posted July 28, 2015 Carefully, lol Quote Link to comment Share on other sites More sharing options...
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